870 cafe cake recipes

Moist chocolate layer cake with amaretto-coffee frosting. Beaten egg whites create a light crumb, while espresso and almond liqueur deepen the chocolate flavor.

Spectacular French apple dessert with caramelized apples layered in Calvados-soaked brioche, pressed overnight, topped with hot apples for elegant dinner party finale.

A traditional Appalachian stack cake with six ginger-spiced layers sandwiched together with applesauce filling, then left to meld overnight.

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

A moist, no-fuss banana pineapple tube cake with cinnamon and vanilla. No mixer required. Just blend the batter by hand, pour into a tube pan, and bake until golden.

Simple pineapple sheet cake topped with whipped cream and vanilla pudding frosting. Moist, fruity, and effortlessly crowd-pleasing for potlucks.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Coconut milk and coconut double the amount of deliciousness of the cake.

An intensely dark chocolate sheet cake made with strong black coffee and buttermilk, topped with a rich "Hundred Dollar Frosting" of melted chocolate, butter, walnuts, and a surprising touch of lemon juice.

Rich spiced cake with cookie-crisp edges and a moist, chewy center loaded with apples, nuts, and brandy. Stiff dough bakes into bars with crunchy tops and brownie-soft middles.

Chocolate Sauerkraut Cake with Cream Cheese Frosting recipe

This decadent cake is made with pineapple, chopped nuts and cream cheese.

Swedish spice cake (Mjuk Pepparkaka) with cinnamon, cloves, ginger, and cardamom, studded with raisins and nuts. A soft, aromatic Scandinavian holiday classic.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Carrot pineapple cake sweetened with pineapple juice concentrate instead of sugar, spiced with cinnamon and nutmeg, topped with cream cheese pineapple icing and pecans.